Rough week = comfort food. Fact.
In the frying pan I've got 1 large onion (diced), 3 stalks celery (chopped), and about 5 cloves garlic (minced) frying away in a few tablespoons of olive oil. In the pot I've got 3 russet potatoes (peeled and quartered) boiling with a teaspoon of sea salt and 4 or 5 cloves garlic (smashed.)
After the onions, celery and garlic have softened, I added a package of extra lean ground beef. After it browned sufficiently, I added roughly 1 cup of frozen peas, a can of corn (rinsed), approximately a teaspoon of salt and about a tablespoon of dried basil. I let that cook for a few minutes and then dumped in a can of tomato sauce.
Once the potatoes were cooked I drained them, added a few tablespoons of butter and milk, and mashed them.
The meat goes into the casserole dish first, followed by the potatoes. Sprinkle paprika on top (I don't know why. Cottage pie is like potato salad - it has to have paprika sprinkled on top or it's just not the same.)
Bake at 375 degrees Fahrenheit for about half an hour, or until the potatoes get nice and crispy on top.
For maximum comfort results, after eating cottage pie finish your meal with an ice cream sandwich. Or two.